Keto Coconut Macaroons
These delicious low carb coconut macaroons are so easy to make and will be ready in under 30 minutes!
Servings: 12 servings
Calories: 234kcal
Ingredients
- 3 cups unsweetened shredded coconut
- ¼ cup Monk Fruit granular
- 1 teaspoon coconut extract (optional)
- 1 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons coconut oil, melted
- For the chocolate sauce:
- ½ cup coconut oil, melted
- ½ cup cacao or unsweetened cocoa powder
- ¼ cup Monk fruit granular
Instructions
- Preheat oven to 350 degrees F.
- Set all the ingredients in a food processor and pulse until combine.
- Line a baking sheet with baking paper or silpat.
- Using your hands, form 12-14 balls and set them in the baking sheet, pressing on the top for a macaroon shape.
- Bake the macaroons for 15 minutes or until the turn a little brown on top. Allow them to cool for a few minutes before transferring them.
- To make the chocolate sauce, whisk the melted coconut oil with the cacao powder and the Monk fruit until well combined.
- Using a spoon, drizzle the chocolate sauce on the top of the macaroons. Let it cool for 20 minutes.
- The macaroons can be stores in an airtight container in the fridge for up to 3 weeks.
Notes
You can easily use whatever chocolate chips you'd like, milk chocolate, dark chocolate, white chocolate...whatever you'd like.
Oven baking times can vary so continue to check on the center of the blondies after 15 minutes to see if they are cooked through.
Nutrition
Calories: 234kcal | Carbohydrates: 6g | Protein: 2g | Fat: 26g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 127mg | Fiber: 4g | Sugar: 2g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg